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Preparation

Drain tofu and pat dry. Cut into 1" cubes and set aside.
Scramble two eggs and fry in a greased pan until fully cooked and flat like an omelet. Cut into strips and set aside.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic and sauté for 1 minute. Add mushrooms and sauté for 2-3 minutes. Add broth, sugar, shoyu and chile garlic sauce. Cover and bring to a boil. Add bok choy, tofu and egg and boil for 2 minutes or until bok choy is wilted. Add noodles and cook covered until noodles are tender, about 5 minutes.
Serve warm and garnish with lime wedges.